Recipe by Helen Dollaghan from the Sept. 16, 1984, edition of The Denver Post. Serves 4.
Ingredients
5 1/2 tablespoons unsalted butter
1 1/2 medium carrots, grated
1 medium onion, coarsely chopped
4 large, fresh mushrooms, coarsely chopped
Salt and pepper to taste
1 teaspoon chopped fresh tarragon
1 1/2 pounds salmon fillets
4 heavy-duty aluminum foil circles, about 4 inches in diameter
2 tablespoons peanut oil
1/2 shallot, chopped
1 small, fresh tomato cut in fine pieces
12 fresh tarragon leaves
1/2 cup dry white wine
1/4 cup chicken stock
Directions
In saucepan, melt 3 1/2 tablespoons of the butter. Add the carrots and onions. Saute over low heat 5 minutes. Add mushrooms. Saute about 3 minutes longer. Stir occasionally. Vegetables should not color. Sprinkle with salt and pepper. Add chopped tarragon. Simmer, covered, over very low heat 2 minutes. Remove from heat and set aside.
Preheat oven to 450 degrees and set a rack on the lowest position. Cut fillets into slices, each about 1/2-inch thick. Brush foil circles with oil. Spoon half of the vegetable garnish onto half of each circle. Put salmon slices on top, dividing them evenly among the 4 servings. Sprinkle with salt, pepper, shallot and tomato. Dot with remaining 2 tablespoons butter. Place tarragon leaves on top of salmon. Turn up edges of foil to catch the liquid. Add 2 tablespoons white wine and 1 tablespoon stock to each serving. Fold the loose half of foil over each serving. Then fold and double-fold the edges of foil to make well-sealed, crescent-shaped packages.
Bake on lowest rack 10 minutes or until fish flakes easily when tested with a fork. Place packages on individual plates and serve.
